Andrew Fairlie at Gleneagles

The pursuit of excellence continues at this Gleneagles landmark and Andrew Fairlie’s legacy is carried forward by head chef Stephen McLaughlin. The team’s passion for classic French cuisine runs deep, albeit with a dazzlingly contemporary sheen. The dishes are exquisitely crafted and brilliantly creative, served in a space that’s atmospheric, comfortable and backed up by pin-sharp service. The assured cooking is demonstrated in starters such as crab claw, razor clam, caviar, squash and crab anglaise, perhaps moving onto roast crown of grouse, pâté en croûte, blood orange and sauce poivrade; or roast fillet of halibut, surf clams, confit potato and lobster bisque. The kitchen’s masterful skillset continues through to desserts such as apple crumble soufflé, caramel ice cream and Calvados sauce. The vegetarian menus are just as luxurious and tempting. Try wild mushroom and truffle ravioli with pumpkin velouté before roast spiced cauliflower, falafel, almond purée and cumin yoghurt.

Awards, accolades & Welcome Schemes

4 Rosette Award for Culinary Excellence

AA Notable Wine List